March 23

Roasted Kabocha Squash Soup with Caramelized Ghee, Black Garlic and Fresh Herbs

Best within five days.

Stovetop: Roasted Kabocha squash is blended with long simmered ghee to produce a nutty caramelized flavor. We are adding black garlic which is a 90 day fermentation process that turns garlic sweet and utterly delicious! Place in saucepan over medium low heat, stirring frequently. Serve and enjoy.

Spade and Plow Kabocha Squash*, Vegetable Stock*, Onion, Ghee (made from Kerrygold grass-fed butter,) Black Garlic*, Sprouted Pecans*, Cumin*, Thyme*, Sage*, Red Pepper Flakes*, Sea Salt, Black Pepper*.

Roasted Celeriac with Fennel and Celery Ribbons, GRK Croutons and a Lemon Pecorino Dressing

Best within three days.

Ready To Eat: A crisp and crunchy salad balanced with caramelized celeriac and crisp croutons made from our sprouted oat and seed bread. 

Spade and Plow Mixed Greens*, Celeriac*, Celery*, Fennel*, Radicchio, Parsley, Pecorino Romano (Sheep's Milk), Amphora Nuevo EVOO, Lemon Juice*, White Wine Vinegar, Dijon, Shallot*, Lemon Zest*, Black Pepper* (Croutons: Sprouted Oats/Groats*, Pumpkin Seeds*, Flax*, Chia*, Psyllium Husk, Maple*, EVOO, Sesame Seeds*, Sea Salt, Black Pepper*)

Asparagus, Red Potato, Fresh Thyme and Gruyere Frittata

Best within 4 days.

Oven: It's asparagus season! Asparagus is high in essential vitamins like A, C, E, K and B6, as well as, folate, iron, copper, calcium and fiber. Place in a pre-heated 350 degree oven on a parchment lined tray. Heat for about ten minutes till brown and crisp around the edges.

Pasture Raised Egg*, Red Potato*, Asparagus*, Cherry Tomato*, Shallot*, Gruyere, Thyme*, Dijon, Sea Salt, Pepper.

Herbed Falafel Salad with Crisp Veggies and Greek Dressing

Best within three days.

Ready To Eat: A fresh take on a falafel salad bursting with Middle Eastern inspired flavor. Warm the falafel for about 5-7 minutes in pre-heated 350 degree oven, toss with herby greek dressing and enjoy all the crunchy flavor.

Garbanzo Beans*, Buckwheat Flour*, Mint*, Parsley*, Garlic*, Shallots*, Olive Oil*, Cumin*, Aluminum Free Baking Powder, Pink Himalayan Salt, Pepper*, Lemon*, Garlic*, Red Onion*, Kalamata Olives*, Cherry Tomato*, Baby Lettuce*, Carrot*, Cucumber*, *Red Wine Vinegar*, Extra Virgin Olive Oil*, Dijon, Basil*, Oregano*. Certified Organic Ingredient

Crushed Puy Lentils with Tahini

Best within four days.

Ready To Eat: Puy lentils are sautéed with cumin, cilantro and tahini and brightened with fresh lemon juice for a satisfying and protein rich dish. These lentils pair well with a handful of fresh greens and a squeeze of citrus.  

Puy Lentils*, Tomatoes*, Red Onion*, Tahini*, Cilantro*, Lemon*, Extra Virgin Olive Oil*, Grassfed Ghee*, Garlic*, Cumin*, Bay Leaf*. * Certified Organic Ingredient

Roasted Celeriac and Fennel Salad with GRK Croutons and Fogline Farm Chicken

Best within 3 days.

Ready To Eat: A crisp and crunchy salad balanced with caramelized celeriac and crisp croutons made from our sprouted oat and seed bread and topped with pulled Fogline Farm chicken. 

Spade and Plow Mixed Greens*, Celeriac*, Celery*, Fennel*, Radicchio, Parsley, Pecorino Romano (Sheep's Milk), Amphora Nuevo EVOO, Lemon Juice*, White Wine Vinegar, Dijon, Shallot*, Lemon Zest*, Black Pepper* (Croutons: Sprouted Oats/Groats*, Pumpkin Seeds*, Flax*, Chia*, Psyllium Husk, Maple*, EVOO, Onion*, Dill, Sea Salt, Black Pepper*)

Tender Beans and El Salchichero Linguisa Sausage in our Fogline Chicken Bone Broth

Best within five days or freeze.

Stovetop: A bowl of all the best...three of our favorite Rancho Gordo beans, El Sachichero's Linguisa sausage, Fogline Farm chicken broth and Llano Secco pork belly. Slightly spicy, a bit creamy and loaded with texture and flavor. Place in a saucepan over medium high heat, stirring frequently. Serve and enjoy!

Rancho Gordo Cassoulet, Pinquinto and Ayocote Morado Beans, El Salchichero Linguisa Sausage, Llano Secco Pork Belly, Yellow Onion*, Carrot*, Celery*, Tomato Paste*, Garlic*, Red Pepper Flakes*, White Wine Vinegar, Lemon Juice*, Fogline Farm chicken broth, Basil*, Parsley*, Sea Salt and Pepper.

Hanloh Panang Curry

Holds well for five days. Best not to freeze.

Stovetop: Panang curry is very rich and creamy. It is very aromatic from dry spices such as coriander, cumin, cardamon, and nutmeg. Place in a saucepan over medium low heat, stirring frequently. Do not boil. Serve and enjoy!

Carrots*, Cauliflower*, Kabocha Pumpkins, Coconut Milk, Vegetable Stock* ( Celery*, Leeks*, Carrots*, Onions, Fennel*, Garlic*, Mushrooms*), Garlic*, Cilantro*, Shallots, Cumin Seeds*, Coriander Seeds*, Black Peppercorns, Nutmeg, Cardamon, Lemongrass, Turmeric, Galangal, Makrut Lime Peel & Leaves*, Palm Sugar, Kosher Salt, Black Peppercorns*, Avocado Oil, Coconut Oil*, Chili de Arbol, Guajillo Chili, Pasilla Chili, Fermented Pineapple Sauce, Gluten-Free Soy Sauce.

Hanloh Inihaw, Filipino Inspired charcoal Grilled Llano Seco Pork Belly

Best within three days.

Oven: Smokey and charred pork belly. The pork is mild but the sauce is spicy. Warm pork belly in a 350 degree pre-heated oven for about 7 minutes. Serve with sauce.

Pork Belly*, Banana Ketchup, Tomatoes, Wheat, White Vinegar, Cane Vinegar, Calamansi, Black Pepper*, Garlic*, Shallots, Soy Sauce, Bird’s Eye Chili, Cucumbers, Onions, Brown Sugar*, Lemon.

Hanloh Classic Thai Fried Rice with Chicken

Best within two days.

Stovetop: A classic Thai fried rice prepared Thai street vendor style. Using day-old rice, we toss each grain of rice in wok with oyster sauce, soy sauce, and eggs. This comes with a side of cucumbers, lime, and Nam Pla Prik, a bird’s eye chili condiment- soaked with fish sauce. Place rice in sauté pan over medium low heat. Heat till warm about 5- 7 minutes.

Eggs*, Tomatoes*, Rice, Leaf Broccoli, Onions, Oyster Sauce, Soy Sauce, Rocky’s Chicken*, White Peppercorns, Garlic, Lime, Cucumbers, Green Onions*, Condiment contains Fish Sauce, Lime Juice, Bird’s Eye Chili.

Sprouted Oat and Seed Bread with Black Pepper and Sesame Seeds

Best within 7 days. Refrigerate after opening.

Toaster: Densely nutritious and satisfying bread alternative and a great digestive aid (loaded with fiber!). Toast to desired crisp and top with your favorite toppings.

Steal Cut Oats*, Rolled Oats*, Sunflower Seeds*, Chia Seeds*, Psyllium Husk, EVOO, Sesame Seed*, Maple Syrup*, Black Pepper*, Sea Salt. *Certified Organic Ingredient

Roasted Pistachio and Almond Flour Cookies

Best within 7-10 days. Refrigerate after opening.

Ready To Eat: Packed with nutrients and protein from almonds and pistachios, and brightened with fresh orange zest and cardamom. High in fiber and healthy fats, these cookies are the perfect anytime snack or treat. 

Rolled Oats*, Almond Flour, Baking Powder, Cardamom*, Coconut Oil*, EVOO*, Maple Syrup*, Vanilla Extract, Sea salt, Orange Zest*, Raisins*, Pistachios.

Rancho Gordo Cassoulet Bean Dip with Peperonata

Best within four days.

Ready To Eat: Sprouted Rancho Gordo Cassoulet beans are blended with Kevala tahini and Amphora Nueva olive oil and fresh garlic and lemon. Our roasted red pepper sauce (peperonata) really takes it over the top, bringing great depth of flavor. Dip with your favorite veggies and crackers.

Rancho Gordo Cassoulet Beans*, Garlic, Lemon Juice, Lemon Zest*, Kevala Tahini*, EVOO, Sea Salt. Pepperonata: Red and Orange Bell Peppers*, EVOO, Red Pepper Flakes*, Garlic*, Red Wine Vinegar, Pecorino, Lemon Juice, Sea Salt, Black Pepper*

March 16

Italian White Bean & Tomato Soup with Parsley and Garlic

Best within one week.

Stovetop: This recipe hails straight from the coastal town of Gaeta, Italy. A richly comforting soup made with cannellini beans sautéed with a generous amount of garlic, tomatoes, and finished with handfuls of fresh parsley. Place in saucepan over medium heat, stirring frequently. Serve and enjoy!

Homemade Vegetable Stock*, Great Northern Beans*, Tomato*, Parsley*, Garlic*, Sea Salt, Black Pepper*.

Young Roasted Carrots with Sprouts, Toasted Pumpkin Seeds and Lemony Thyme Greek Yogurt

Best within 3 days. 

Oven: Adapted from Smitten Kitchen's famed recipe, these carrots are marinated in a tangy garlic red wine vinegar with toasted spices. Serve as a side dish or pair with a slice of this week's seed bread. Place in a pre-heated 350 degree oven on a parchment lined tray. Heat for about 10 minutes till roasted around the edges. Top and finish with toasted pumpkin seeds and our lemony thyme greek yogurt.

Young Carrots*, Sprouts*, Olive Oil*, Red Wine Vinegar*, Sprouted Pumpkin Seeds*, Garlic*, Cumin Seeds*, Coriander*, Thyme*, Sea Salt*, Chili flakes*, Ground Pepper. On the side: Strauss Greek Yogurt*, Lemon Juice*, Thyme*.

Kate's Kale Salad with Castelvetrano Olives and Garlic Dates

Best within 2-3 days.

Ready To Eat: Inspired by a longtime friend and fabulous home-chef, this dish has us eating salad for breakfast. All the extras really make this one special. Medjool dates are quickly sautéed in garlic-infused olive oil and seasoned with sea salt. Sprouted sunflower seeds and walnuts are toasted to nutty perfection. Sheep's Milk Manchego is grated in to add depth and salty satisfaction—all tossed in a lemony shallot olive oil dressing that sits at the base of the jar. Massage kale with dressing and enjoy!

Dino Kale*, Castelveltrano Olives*, Sheep's Milk Manchego*, Dates*, Sprouted Sunflower Seeds*, Sprouted Walnuts*, Extra Virgin Olive Oil*, Shallots*, Lemon Juice*, Lemon Zest*, Garlic*, Sea Salt.

Spinach, Rosemary Potato & Caramelized Onion Frittata with Arugula Pesto

Best within 5 days.

Oven: Pasture-raised eggs baked with rosemary roasted red potatoes, caramelized onions, sautéed spinach, feta cheese, finished with fresh herbs and our freshly made arugula pesto. Pre-heat oven to 350 degrees and place frittata on a parchment lined tray. Heat for about 10 minutes till brown around the edges. Serve and top with Spade & Plow baby greens.

Pasture-Raised Eggs*, Red Potatoes*, Spinach*, Kale*, Garlic*, GRK Pesto (Contains Pinenuts/Pecans)*, Onion*, Sheep Feta*, Arugula*, Rosemary*, Extra Virgin Olive Oil*, Dijon, Pink Himalayan Salt.

Southwestern Salad with Sprouted Pinto Bean and Crunchy Peppers

Best within 3 days. A GRK dish.

Ready To Eat: This salad is crunchy, savory, slightly sweet and very refreshing. Combining some of our favorite vegetables (salanova greens, red and orange bell peppers, and cucumbers) and topped with our rosemary tahini and homemade barbecue sauce.

Sprouted Pinto Beans*, Salanova Greens*, Cucumbers*, Red and Orange Bell Peppers*, Cilantro*, Red Onion*.

Dressings (packaged individually) — 1: Tahini*, Rosemary*, Lemon*, Garlic*, Coconut Aminos*, ACV*, Sea Salt. 2: Avocado Oil, Tomato Paste*, Shallot*, Garlic*, ACV*, Honey, Smoked Paprika, Sea Salt.

Southwestern BBQ Chicken Salad

Best within 3 days. A GRK dish.

Ready To Eat: This salad is crunchy, savory, slightly sweet and very refreshing. Combining some of our favorite vegetables (salanova greens, red and orange bell peppers, and cucumbers) and topped with our rosemary tahini and homemade barbecue sauce.

Fogline Farm Chicken*, Salanova Greens*, Cucumbers*, Red and Orange Bell Peppers*, Cilantro*, Red Onion*.

Dressings (packaged individually) — 1: Tahini*, Rosemary*, Lemon*, Garlic*, Coconut Aminos*, ACV*, Sea Salt. 2: Avocado Oil, Tomato Paste*, Shallot*, Garlic*, ACV*, Honey, Smoked Paprika, Sea Salt.

Lemongrass Coconut Soup with Chicken (Tom Kha Gai)

Best within five days.

Stovetop: Made from soothing Fogline Farm bone broth and with a generous amount of aromatics from fresh ginger, kaffir lime and lemongrass. Enjoy all the benefits of gut-healing bone broth, medium-chain fatty acids and circulatory-boosting roots and chilies. Place in saucepan over medium low heat, stirring frequently. Do not boil coconut milk. Bring to a gentle simmer and serve.

Homemade Chicken Bone Broth*, Fogline Farm Chicken*, Mushrooms*, Coconut Milk*, Tomato*, Cilantro*, Lemongrass*, Ginger*, Shallots*, Chillies*, Fish Sauce*, Kaffir Lime*, Sea Salt.

Fogline Farm Bone Broth with Fennel, Parsley & Leek

Best within one week or freeze.

Stovetop: Anti-inflammatory, antioxidant-rich and gut-healing...a true drink to your health! This broth makes a great base for a quick soup, a flavorful addition to a stir-fry or home-cooked grains, or as a drink by itself.

Fogline Farm Chicken Bones*, Fennel*, Celery*, Leek*, Parsley, Apple Cider Vinegar*

Sprouted Oat and Seed Bread with Everything Seasoning

Best with one week or freeze. Refrigerate after opening.

Toaster: The ultimate nutrient-dense snack and bread alternative! Love an everything bagel? Try this fabulous digestive aid! Loaded with fiber and omega-3 fatty acids, this bread base is soaked overnight to make all its nutrients more bio-available. (Freezes Well). Place in toaster and toast to desired crunch. Top with your favorite toppings.

Sprouted Steal Cut Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium husks*, Extra Virgin Olive Oil*, Maple Syrup*, Granulated Garlic*, Granulated Onion*, Poppy Seed*, Sesame Seed*, Sea Salt, Black Pepper*. 

Sprouted Red Quinoa with Brussels, Kale and Preserved Lemon

Ready To Eat: Sprouted protein-rich red and black quinoa cooked in a bay leaf, garlic and onion broth. Quick sautéed kale and roasted brussel sprouts are finished with a splash of Vermouth adding a slightly floral note. Tossed in a lemon ghee dressing and topped with diced preserved lemons. You can eat this cold for a quick on the go meal, or heat on the stovetop and served warm. Place ingredients in a lightly oiled cast iron pan and gently sauté on medium low heat till warm.

Sprouted Red Quinoa*, Brussel Sprouts*, Dinosaur Kale*, Yellow Onion*, Preserved Lemon*, Avocado Oil*, EVOO, Ghee*, Lemon Juice*, Lemon Zest*, Tamari*, Maple Syrup (1.25 tsp per cup of salad), Dry Vermouth, Garlic*, Bay Leaf*.

Hanloh Black Rice Pudding with Caramelized Bananas and Salted Coconut Cream

Best within five days.

Ready To eat: Black rice naturally holds a lot of flavors. They are aromatics and earthy. This dessert can even be your breakfast! Can be saved warm or enjoyed cold. Gently warm over low heat in a bottom heavy pan.

Banana, Black Glutinous Rice, Coconut Milk, Sugar*, Salt, Pandan, Coconut Oil*.

Hanloh Gaeng Om, Thai Vegetable Stew with Sticky Rice Curry Paste (Mild)

Best within three days.

Stovetop: An herb infused vegetable stew without coconut milk. Raw sticky rice is crushed into the curry paste making the broth a bit thicken. Place in saucepan over medium low heat, stirring frequently. Serve and enjoy!

Rainbow Chard*, Green Beans, Shiitake Mushrooms*, Kabocha Pumpkin, Avocado Oil, Dill, Lemongrass, Turmeric*, Garlic*, Shallot, Galangal, Sticky Rice, Vegetable Stock (Mushrooms*, Celery*, Leeks*, Carrots*, Onions*, Fennel*, Garlic*, Black Peppercorns*), Thai Basil, Makrut Lime Leaves*, Salt, Soy Sauce

Cashew Date Milk Chia Pudding with Cinnamon Raisin Pink Lady Apple Compote

Best within three days.

Ready To eat: High in Omega 3s and fiber, we start this dish by making a soaking milk of cashews, dates, almond extract, and coconut butter—which the chia is then activated in. The pudding is layered with quick sautéed Pink Lady apples and topped with pomegranate seeds.

Chia Seeds*, Cashews*, Dates*, Coconut Butter*, Pink Lady Apples, Thompson Raisins*, Cinnamon*, Palm Sugar* (just a touch), Vanilla Extract.

Basil and Arugula Pesto with Pine Nuts in Extra Virgin Olive Oil

Best within two weeks.

Ready To Eat: Make more meals with this immune boosting blast of raw phytonutrients from fresh basil and young arugula mixed with and toasted pine nuts. A GRK favorite to make any meal beam. Wonderful as a dip or spread or use it to dress your favorite grain or veggies.

Young Arugula*, Basil*, Pine Nuts, Olive Oil*, Nutritional Yeast, Garlic*, Lemon Juice* , Lemon Zest*, Sea Salt, Black Pepper*. *Certified Organic Ingredient

March 9

Coconut Red Lentil Soup with Lemongrass, Ginger & Turmeric Curry Paste

Best within one week.

Stovetop: A deeply nourishing soup made with red lentils, fresh turmeric and homemade curry paste. Fresh, creamy, and loaded with aromatic flavors and anti-inflammatory properties. Place in saucepan over medium low heat stirring frequently.

Red Lentils*, Water, Coconut Milk*, Onion*, Coconut Oil*, Shallot*, Ginger*, Turmeric*, Garlic*, Curry Powder*, Jalapeño Pepper*, Lemongrass*, Lime*, Tamari*, Cilantro*, Kaffir Lime Leaf*, Sea Salt, Black Pepper*.

Kohlrabi & Apple Salad with Lemon-Herb Vinaigrette and Mixed Nut Dukkah

Best within three days.

Ready To Eat: A crisp and crunchy salad with hints of tart sweetness from Pink Lady apples and crisp kohlrabi. The crunchy mixed nut and seed dukkha adds flavor and nutrient density to round out this salad.

Wild Arugula*, Kohlrabi*, Pink Lady Apples*, Lemon Juice*. Vinaigrette: Extra Virgin Olive Oil*, Lemon Juice*, Shallot, Garlic*, Parsley*, Mint*, Black Pepper*, Sea Salt. Mixed Nut Dukkah: Mixed Nuts*, Sesame Seeds*, Cumin*, Black Pepper*, Sea Salt*.

Braised Greens and Roasted Potato Frittata with Feta

Best within five days.

Oven: Roasted potatoes, caramelized onions, and sautéed kale and rainbow chard and browned garlic are topped with dollops of tangy feta. Place in a pre-heated 350 degree oven on a parchment lined tray. Heat for about 10 minutes till brown and crispy around the edges.

Pasture Raised Eggs*, Red Potato* Yellow Onion*, Kale*, Garlic*, Feta*, Extra Virgin Olive Oil, Pasture Raised Butter, Dijon, Sea Salt.

Roasted Butternut Squash Salad with Sprouted Chickpeas, Currants, Cilantro, and a Tangy Tahini Dressing

Best within three days.

Ready To Eat: Great both warmed in a saucepan for a wilted salad and chilled straight from the fridge—this versatile dish makes for a satisfying side or main. A tangy lemon and tahini dressing brings depth and brightness to the browned butternut squash, chickpeas bring the protein, currants add a burst of tart sweetness, while fresh cilantro and spinach add loads of phytonutrients. 

Butternut Squash*, Chickpeas, Spinach*, Pomegranate Seeds*, Cilantro*, Tahini*, Red Onion*, Olive Oil*, Garlic*, Lemon Juice*, Salt, Pepper, All-spice*.

Heirloom Beans & Shredded Romaine Salad with Farmstead Cheese and Garlic Oil Dressing

Best within three days.

Ready To Eat: We're so excited about these beautiful beans from Rancho Gordo. We start by soaking the beans overnight with a splash of apple cider vinegar (to aid in digestion) and then slow simmer them to creamy perfection with bay and garlic. The tender beans are dressed in garlic-infused olive oil and local Point Reyes Farmstead Blue Cheese. A "farmstead cheese" is made from the milk of animals who live on the property where the cheese is made. To finish, we top the salad with Italian parsley and sprouted walnuts. 

Heirloom Rancho Gordo Beans, Romaine Lettuce*, Parsley* Sprouted Walnuts*, Point Reyes Farmstead Blue Cheese, Garlic Olive Oil*, Strauss Whole Milk*, Strauss Sour Cream*, Garlic Confit*, Chives*, Sea Salt, Black Pepper*.

Lemony Chicken Soup with Fennel and Dill

Best within five days.

Stovetop: This is an Allison Roman recipe for sassy chicken soup and we love it. Really making the most of the whole fennel plant, this soup has depth and freshness and creamy satisfaction from tender potatoes. Comes with a side of sumac greek yogurt and green onion. Place in a saucepan over medium low heat stirring frequently.

Fogline Farm Chicken and Chicken Bone Broth*, Fennel*, Potato*, Onion*, Garlic*, Lemon*, Chili de Arbol, Dill*, Scallion*, Sumac, Greek Yogurt

Hanloh Kaeng Kiew Wan, Green Curry with Vegetables

Best within three days

Stovetop: Place in saucepan over medium low heat stirring frequently. Do not boil curry. Serve and enjoy.

Braising Greens*, Sweet Potatoes*, Carrots*, Eggplants, Coconut Milk, Basil, Vegetable Stock (Mushrooms*, Celery*, Leeks*, Carrots*, Onions*, Fennel*, Garlic, Black Peppercorns*), Jalapeño Peppers, Bird’s Eye Chili, Serrano Peppers*, Garlic, Cilantro*, Shallots*, Cumin Seeds*, Coriander Seeds*, Lemongrass, Turmeric, Galangal, Makrut Lime Peel & Leaves*, Palm Sugar, Salt, Black Peppercorns*, Avocado Oil, Coconut Oil*

Hanloh Pad Kee Mao- Drunken Stir-Fry

Best within three days.

Stovetop: A robust dish with spices such as ginger, green peppercorns, krachai, bird’s eye chilies, garlic, and basil. Made with gluten-free mung bean noodles, also known as clear noodles! Place in a sauté pan and lightly warm noodles over medium low heat.

Mung Bean Noodles, Corn, Green Cabbage*, Savoy Cabbage*, Non-GMO Tofu, Ginger*, Green Peppercorns, Krachai, Bird’s Eye Chili, Garlic, Basil*, Gluten-Free Soy Sauce, Salt, Cane Sugar*, Fermented Pineapple Sauce, White Pepper, Lime, Avocado Oil

Cinnamon-Raisin Oat & Seed Bread

Holds well for two weeks or freeze. Refrigerate after opening.

Toaster: A fresh take on an old classic! This is a slightly sweeter version of our nutrient-dense snack and bread alternative. This is a great digestive aid, rich in fiber! (Note this bread gets a little dark on the outside from the natural sugars.) Slice and toast in toaster to desired crisp. Serve with your favorite toppings.

Sprouted Rolled Oats*, Filtered Water*, Sprouted Pumpkin Seeds*, Sprouted Chia Seeds, Sprouted Flax Seed*, Sprouted Psyllium Husks*, Coconut Oil*, Raisin*, Maple Syrup*, Cinnamon*, Sea Salt, Black Pepper*.

Almond Flour Lemon Poppy Seed Muffins

Best within one week. Refrigerate after opening.

Ready To Eat: Loaded with protein and a helping of healthy fats, these muffins make a great breakfast or snack! Lightly warm in oven at 350 degrees.

Almond Flour, Coconut Milk*, Maple Syrup*, Lemon*, Poppy Seed*, Pasture-Raised Eggs*, Baking Soda*, Pink Himalayan Sea Salt.

Pan Roasted Rosemary Salt & Pepper Cashews

Ready To Eat: A delightful snack to have on hand to help you take a break and enjoy a little you time. Bringing the bar snacks to you!

Cashew*, Extra Virgin Olive Oil*, Rosemary*, Sea Salt Salt, Black Pepper*.

California Apricot & Cardamom Granola with Activated Hazelnuts

Best within 4 weeks. Keep refrigerated.

Ready To Eat: A tart, chewy and warmly spiced granola made with California apricots gently dried to chewy perfection. Hazelnuts are soaked overnight, dehydrated and toasted to improve nutrient availability and to bring out a lovely toasted flavor.  

Apricot*, Rolled Oats*, Pasture Raised Egg Whites*, Coconut Flakes*, Activated Hazelnuts*, Activated Pumpkin Seeds*, Maple*, EVOO, Lemon Juice*, Cinnamon*, Cardamom*, Sea Salt.

March 2

Brothy Bean soup with Kale Ribbons & Asiago

Best within five days.

Stovetop: This simple yet sumptuous soup is made by simmering Pecorino Romano rind to make a heavenly base that we add sautéed leek and garlic to and top with ribbons of Lacinato kale, shaved Pecorino and freshly ground pepper. To reheat place in saucepan over medium heat stirring frequently. Serve and enjoy!

Rancho Gordo Vaquero Beans, Rancho Gordo Cassoulet Beans, Lacinato Kale*, Leek*, Sheep's Milk Pecorino Romano, Grass Fed Butter, Garlic*, Pepper*, Sea Salt.

Baby Kale Caesar Salad with Crisped Garlic Potato Croutons

Best within four days.

Ready To Eat: Nutrient-dense baby kale and detoxifying raw radish are served with a classic Caesar dressing that's high in calcium, magnesium, iron, good fats, and protein. Croutons are made from garlic-infused potatoes and toasted pumpkin seeds. This salad brings the nutrients back to Caesar!

Baby Kale*, Radish*, Red Potato*, Garlic*, Sprouted Pumpkin Seeds*. Dressing: Avocado Oil, Olive Oil*, Pasture Raised Egg Yolk*, Lemon*, Worcestershire, Wild Planet Anchovies, Dijon, Salt, Pepper.

Shakshuka with Sautéed Greens, Rancho Gordo Vaquero Beans and Feta

Best within five days.

Stovetop: Place in a bottom heavy pan over low heat. Make wells in the sauce with a spoon and crack eggs into the wells. Cover and slow cook over low heat till the eggs are cooked and slightly runny in the middle for about 6 minutes. You can also bake the eggs in the wells in a pre-heated 350 degree oven. Serve with sprouted oat and seed bread or your grain or pasta choice.

Tomato*,Sprouted Rancho Gordo Vaquero Beans*, Onion*, Rainbow Chard*, Kale*, Spinach*, Garlic*, Parsley*, Feta, Grass-Fed Butter*, Sea Salt, Cumin*, Paprika*, Black Pepper*.

Sprouted Lentil and Beet Burger Lettuce Wrap

Best within three days. 

Oven: A riff off the Plant Cafe's recipe, you will quickly realize why this beet burger has a cult following in the city by the bay. Comes paired with our herbed balsamic, pickles and red onion. Place in a 350 degree pre-heated oven. Warm for about 10 minutes till crisp around the edges. Serve and enjoy!

Red Beet*, Green Lentil*, Oats*, Cashew*, Mushroom*, Onion*, Garlic*, Butter Lettuce*, Red Onion*, Thyme*, Olive Oil*, Balsamic Vinegar*, Sea Salt, Black Pepper*.

Chez Panisse Slow Braised Lamb Stew with Tart Apricots

Enjoy within one week or freeze.

Stovetop: An Alice Waters inspired stew that is high in essential omega-3 fatty acids. This richly satisfying stew is simmered with circulatory boosting and anti-inflammatory eastern spices. Place in a saucepan over medium heat stirring frequently. Serve and enjoy!

Homemade Chicken Broth*, Lamb*, Sweet Potato*, Onion*, Cilantro*, CA Dried Apricot, Garlic*, Ginger*, Curry Powder*, Cinnamon*, Saffron, Sea Salt, Black Pepper*.

Baby Kale Caesar Salad with Fogline Chicken

Best within four days.

Ready To Eat: Nutrient-dense baby kale and detoxifying raw radish are served with a classic Caesar dressing that's high in calcium, magnesium, iron, good fats, and protein. Croutons are made from garlic-infused potatoes and toasted pumpkin seeds. This salad brings the nutrients back to Caesar!

Baby Kale*, Fogline Farm Cicken*, Radish*, Red Potato*, Garlic*, Sprouted Pumpkin Seeds*. Dressing: Avocado Oil, Olive Oil*, Pasture Raised Egg Yolk*, Lemon*, Worcestershire, Wild Planet Anchovies, Dijon, Salt, Pepper.

Saffron, Date and Almond Brown Rice Pilaf

Best within 4 days.

Stovetop: Inspired by a delicious Iranian recipe in Claudia Roden's seminal 'A Book Of Middle Eastern Food'. Adapted by our chef guru, Yotam Ottolenghi, and further adapted by GRK for the additional health benefits of sprouted whole grains and almonds. Place in a lightly oiled saucepan over medium low heat. Stir fry till warm and fluffy. Serve and enjoy!

Sprouted Brown Basmati Rice*, Sprouted Almond*, Homemade Ghee*, Date*, Shallots, Parsley*, Sea Salt, Black Pepper*, Saffron*.

Hanloh Pad Phet, Dry Curry Stir-Fry (Spicy)

Best within two days.

Stovetop: Sautéed over low heat for 5 minutes until warm. A dry curry with all the spices but none of the milk. Broccoli, bamboo shoots, tofu, green beans, sweet peppers, market leaves and Thai basil. Vegetables and tofu are sautéed with the curry paste. It is flavorful and spicy.

Broccoli Greens*, Purple Sprouting Broccoli*, Tofu*, Bamboo, Carrots*, Cabbage*, Green Beans, Sweet Peppers*, Palm Sugar, Salt, Galangal, Lemongrass, Makrut Lime and Leaves*, Cilantro*, Garlic*, Vegetable Stock* (Celery*, Leeks*, Carrots*, Fennel*, Garlic*, Black Peppers, Mushrooms*), Chili de Arbol, Avocado Oil*, Guajillo Chili, Pasilla Chili, Puya Chili, Turmeric, Mint*, Pineapple Extract, Coconut Cream, Thai Basil, Young Green Peppercorns, Krachai Root.

Hanloh Inihaw, Filipino Inspired charcoal Grilled Llano Seco Pork Belly

Best within three days.

Oven: Preheat oven to 350F. Place pork in the oven for 7-10 minutes. Smokey and charred pork belly. The pork is mild but the sauce is spicy. 

Pork Belly*, Banana Ketchup, Tomatoes, Wheat, White Vinegar, Cane Vinegar, Calamansi, Black Pepper*, Garlic*, Shallots, Soy Sauce, Bird’s Eye Chili, Cucumbers, Onions, Brown Sugar*, Lemon.

Hanloh Garlicky Savoy Spinach

Best within two days.

Stovetop: Sautéed over low heat for 2 minutes until warm.

Organic Spade and Plow savoy spinach.

Jalapeno and Green Onion Cornbread Muffins (Mild)

Best within one week or freeze.

Oven: These classic moist cornbread muffins are a little sweet with just a hint of spice from jalapeño (we take out the seeds so you just get the flavor)! Place in a pre-heated 350 degree oven on a parchment lined tray. Heat for about 6-7 minutes till warm. Refrigerate after opening.

Cornmeal*, Almond Flour*, Pamela's Baking Mix, Jalapeño*, Eggs*, Green Onion*, Almond Milk*, Lemon Juice*, Baking Soda*, Maple Syrup*, Butter*, Straus Greek Yogurt*, Himalayan Pink Salt.

Cowboy Cookies

Best within one week.

Ready To Eat: A chewy cookie loaded with all the good stuff; sprouted pecans, coconut flakes, Guitard chocolate chips, almond flour and rolled oats. Refrigerate after opening.

Rolled Oats*, Pamela’s GF Pancake Mix (contains a small amount of buttermilk)*, Almond Flour, Baking Powder, Baking Soda, Cinnamon*, Sea Salt, Grass Fed Butter, Coconut Sugar*, Pasture Raised Egg*, Vanilla, Guitard Chocolate Chips, Coconut Flake, Sprouted Pecans*, Coconut oil*.

'Eat More Greens' Greek Dressing with Amphora Nueva EVOO

Holds well for several weeks. 

Ready To Eat: This all-time classic dressing is versatile and rich in healthy fats from organic olive oil that will help you keep greens on your plate at every meal. You've tasted this one on our falafel salad! 

Amphora Nueva Extra Virgin Olive Oil, Red Wine Vinegar*, Lemon Juice, Dijon Mustard, Garlic*, Shallots*, Chili Flakes*, Oregano*, Sea Salt.

Fogline Farm Anti-Inflammatory Bone Broth with Fresh Turmeric and Ginger

Stovetop: Anti-inflammatory, antioxidant-rich and gut-healing...a true drink to your health! We start by browning garlic, then toasting fresh ginger and turmeric, while we roast our local Fogline Farm chicken bones to cultivate a deep flavor. The entire pot is simmered overnight to extract gut-healing and skin-enhancing collagen, and is then seasoned to taste. This broth makes a great base for a quick soup, a flavorful addition to a stir-fry or home-cooked grains, or as a drink by itself.

Fogline Farm Chicken Bones*, Celery*, Onion*, Turmeric*, Ginger*, Garlic*, Bay Leaves*, Cilantro*, Apple Cider Vinegar, Lime Juice*.

Feb.23

Smoked Paprika Baby Bok Choy & Shiitake Ramen with Detoxifying Dashi Broth

Best within five days.

Stovetop: Bring water to a boil and cook noodles for 3 minutes. Drain noodles and rinse with cold water and set aside. Place dashi broth in a saucepan over medium heat , stirring frequently. Bring to a gentle boil and pour over cooked noodles. We encourage adding a egg!

Shiitake Mushroom*, Baby Bok Choy*, Carrot*, Green Onion*, Cilantro*, Basil*, Garlic, Shallot*, Sesame Oil*, Smoked Paprika*, Kombu, Shiitake*, Ginger*, Tamari*, Sea Salt, Lotus Millet and Brown Rice Ramen Noodles*.

Roasted Beet and Orange Salad with Feta and a Cumin Vinaigrette

Best within three days.

Ready To Eat: A beautiful bright and refreshing salad with roasted beets, shaved fennel, thinly sliced oranges, fresh cilantro and mint served with a cumin, garlic, olive oil dressing. 

Baby Arugula*, Beets*, Fennel*, Orange*, Sheep's Milk Feta, Mint*, Cilantro*, Extra Virgin Olive Oil*, Lime*, Garlic*, Cumin*, Sea Salt, Black Pepper*.

Peanut Lime Slaw

Best within five days.

Ready To Eat: A light and cleansing blend of green and red cabbage mixed with tender green onions and protein-rich peanuts. Served with a peanut lime vinaigrette.

Stovetop: Warm your slaw in a bottom heavy pan over medium low heat for a stir fry.

Green Cabbage*, Purple Cabbage*, Green Onion*, Cilantro*, Corn*, Peanuts*. Dressing: Non-GMO Roasted Peanut Oil, Lime*, Rice Vinegar*, Ginger*, Coconut Palm Sugar*, Green Onion*, Cilantro*, Sea Salt.

The Green Greek Goddess

Best within three days.

Ready To Eat: A fun take on a greek salad with sumac pickled red onions, crisp cucumber, sprouted Zatar tossed chickpeas and a delicious green goddess dressing! 

Spade and Plow Fish Mix*, Sprouted Chickpeas*, Cucumber*, Red Onion*, Red Wine Vinegar, Sumac, Zatar, Sheep's milk Feta Cheese, Lemon Juice*, Mint*, Basil*, Oregano*, Black Pepper, Sea Salt. Green Goddess Dressing: Strauss Greek Yogurt*, Raw Pasture Raised Egg Yolk*, Avocado Oil*, Dijon*, Capers, Lemon Juice*, Feta, Parsley*, Dill*, Cilantro*, Basil*, Oregano*, Garlic*, Chives*. 

Roasted Tomato, Mushroom and Poblano Frittata with Goat Cheese

Best within five days.

Oven: Place on a parchment lined tray in a 350 degree pre-heated oven. Warm for about 10 minutes till crispy around the edges. A satisfyingly nutritious anytime meal updated with poblano peppers and olive oil roasted tomatoes. 

Pasture-Raised Eggs*, Baby Portobello Mushrooms*, Onion*, Tomatoes*, Poblano Peppers*, Goat Cheese, EVOO*, Pasture-Raised Butter*, Chives*, Dijon, Sea Salt, Pepper*.

Lemon & Mint Fogline Farm Chicken and Feta Meatballs with Cucumber Tzatziki Sauce

Best within five days or freeze.

Oven: Place on a parchment lined tray in a 350 degree pre-heated oven. Warm for 10 minutes covered, serve and top with cucumber tzatziki sauce. Great for homemade salads and quick breakfasts. Made from Fogline Farm ground chicken and featuring North African flavors of spring onions, chopped mint, cilantro, garlic, cumin, and cayenne. 

Fogline Farm Chicken*, Zucchini*, Extra Virgin Olive Oil*, Green Onion*, Pasture Raised Egg*, Feta, Mint*, Cilantro*, Garlic*, Cumin*, Sea Salt*, Black Pepper*, Cayenne*. Sauce: Straus Greek Yogurt*, Cucumber*, Mint*, Garlic*, Lemon*, Salt, Black Pepper*.

The Green Greek Goddess with Fogline Farm Chicken

Best within three days.

Ready To Eat: A fun take on a greek salad with sumac pickled red onions, crisp cucumber, sprouted Zatar tossed chickpeas and a delicious green goddess dressing. In this version we are adding roasted and pulled Fogline Farm chicken tossed with citrus and herbs.

Spade and Plow Fish Mix*, Fogline Farm Chicken, Sprouted Chickpeas*, Cucumber*, Red Onion*, Red Wine Vinegar, Sumac, Zatar, Sheep's milk Feta Cheese, Lemon Juice*, Mint*, Basil*, Oregano*, Black Pepper, Sea Salt. Green Goddess Dressing: Strauss Greek Yogurt*, Raw Pasture Raised Egg Yolk*, Avocado Oil*, Dijon*, Capers, Lemon Juice*, Feta, Parsley*, Dill*, Cilantro*, Basil*, Oregano*, Garlic*, Chives*. 

Hanloh Khao Poon, Laotian Red Curry Rice Noodles Soup, Tofu, Mushrooms, Cabbage, Herbs, and Chili Oil

Best within three days.

Stovetop: Brothy Laotian-style red curry noodle soup. Comes with a 16 oz of sauce and sides of noodles, greens, chili hot oil, and lime. Gently re-heat noodles and curry sauce together on low heat. Do not let it boil. Top with picked herbs and cabbage. Squeeze lime & top with ginger hot oil.

Mixed Mushrooms,* Non-GMO Tofu*, Radishes*, Carrots*, Cabbage*, Bamboo, Coconut milk, White Rice Vermicelli Noodles, Tamarind, Palm Sugar, Cane Sugar*, Salt, Galangal, Lemongrass, Makrut Lime and Leaves*, Cilantro*, Garlic*, Vegetable Stock* (Celery*, Leeks*, Carrots*, Fennel*, Garlic*, Black Peppercorns), Chili de Arbol, Coconut Oil*, Avocado Oil*, Guajillo Chili, Pasilla Chili, Puya Chili, Turmeric, Mint*, Rauram, Lime, Cinnamon, Star Anise, Clove*, Ginger*, Pineapple Extract

Hanloh Khao Tom-Rice Soup with Shiitake Mushrooms, Ginger & Scallions

Best within three days.

Stovetop: A Thai breakfast. You can even top it with eggs and bacon if you like. In a pot, warm over low heat for 3-5 minutes.

Jasmine Rice, Glutinous Rice, Shiitake Mushroom*, Salt, Gluten-Free Soy Sauce, Garlic*, Scallions*, White Pepper, Avocado Oil, Ginger*

Rosemary Tahini Dressing

Enjoy within 7-10 days.

Ready To Eat: A great dressing to have on hand. Toss on your roasted root vegetables and your green salads. Then use a dollop on sautéed kale to add some serious 'umph' to your morning egg. You can also make a quick grain bowl you won't mind eating all week. It's truly a versatile dressing!

Tahini*, Lemon*, Apple Cider Vinegar*, Rosemary*, Garlic*, Coconut Aminos*, Sea Salt.

Fresh Ginger and Chai Spiced Grain Free Molasses Cookies

Best within one week or freeze. 

Ready To Eat: Make sure to refrigerate after opening. Made with nutty almond and coconut flour, freshly grated ginger creates a bright, zingy kick that can't be matched by its powdered counterpart. High in protein and fiber these treats are perfect to share with your loved ones.

Almond Flour, Coconut Flour*, Coconut Palm Sugar*, Grass Fed Butter, Molasses*, Pasture Raised Eggs*, Fresh Ginger*, Cinnamon, Allspice, Cardamom, Sea Salt, Black Pepper *Certified Organic Ingredient

Hibiscus Infusion with Citrus and Ginger

Best within five days or freeze. 

Hibiscus is naturally high in antioxidants (cancer-fighting), high in vitamins A, C and zinc (immune-boosting), and lowers high cholesterol and blood pressure. A kick of ginger (great for digestion and for fighting inflammation) adds a spicy note, balanced by freshly-juiced oranges and thoughtfully sweetened with a bit of honey. 

Hibiscus Flower*, Honey*, Freshly-Juiced Local Oranges*, Ginger*, Sea Salt.

Pesarattu Batter, Mung Dhal Dosa

Best within five days. (Ready to cook.)

Stovetop: A traditional South Indian breakfast dish loaded with protein from sprouted Mung Dhal, a little basmati rice, ginger, cumin and cilantro. This is part of our ready to cook offerings, meaning all the prep work is done, you just have to finish it with the heat!

Lightly oil your pan with olive oil or avocado oil. Spread 1/3 cup of batter thinly on a flat non-stick surface (we prefer cast iron) and let cook over medium heat for a few minutes. Flip and toast to crispy perfection. Pairs well with fresh greens, veggies, slaw and our paired sauces; Hanloh's ginger hot oil and our Straus Greek Yogurt Sauce. (highly recommended- both mix well together.)

If you are a visual person and would like to watch a step by step process in forming a dosa. Head over to our Instagram to watch our story. You can find it in our featured highlights!

https://www.instagram.com/goldenrootskitchen/

Sprouted Mung Dhal*, Sprouted Brown Basmati Rice*, Ginger*, Cilantro*, Cumin*, Sea Salt.